Chocolate Beans and Peanut Toast. The Bread is Delicious
1.
Boiled seeds: 30 grams of boiling water, 2.5 grams of sugar, 25 grams of high-gluten flour, stir both high-gluten flour and sugar into boiling water and blanch them into a dough. Cooling standby process: 1. 230 grams of high-gluten flour and 20 grams of cocoa powder , 40 grams of white sugar, 3 grams of yeast, 120 grams of milk, 40 grams of eggs, 2 grams of salt, 10 grams of milk powder, 10 grams of condensed chocolate milk, 20 grams of hot seeds, 50 grams, put into the bread machine, a kneading process to live into a dough, add 20 grams of butter, Continue a kneading procedure to remove the film.
2.
Add chocolate beans and knead the chocolate beans into the dough
3.
After the first fermentation, it is divided into 3 equal parts, and the exhaust is rounded.
4.
Take one, roll it out, and evenly put the filling made of peanuts, brown sugar and oil
5.
Fold the dough in half toward the center.
6.
Roll up from one end
7.
.After being rolled up one by one, they are discharged into the mold side by side.
8.
After the second fermentation until the mold is 8 minutes full, brush the egg mixture and preheat the oven for 180°, and bake on the upper and lower fire for about 35 minutes, and then cover the tin foil paper
Tips:
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material:
High-gluten flour 230g, cocoa powder 20g, white sugar 40g, yeast 3g, milk 120g, egg 40g, salt 2g milk powder 10g chocolate condensed milk 20g butter 20g hot seed 50g hot seed: boiling water 30 Grams, 2.5 grams of sugar, 25 grams of high-gluten flour, stir both the high-gluten flour and sugar into boiling water and boil it to form a dough. Cool and set aside. Because the chocolate dough is darker in color, pay attention to the color and cover the tin foil.
